609 
6 
py 1 



Home Drying 

of 

Fruits 



and 




i^ 




PURPOSE OF THIS BULLETIN 




HERE are many ways of sav- 
ing summer products for 
winter use. Of these, the 

drying of fruits and vegetables is 

but one. 

In issuing this bulletin, it is not 
intended to suggest the drying of 
products in preference to canning, 
pickling, preserving or storing, but 
simply to present drying as an 
economical and practical method of 
saving food, particularly when any 
of the other methods cannot be easily 
or economically adopted. 

This bulletin gives directions for 
drying many varieties of products. 
It is not expected that anyone will 
find it practical or profitable to dry 
everything mentioned, but from the 
long list given each housewife will be 
enabled to dry such products as she 
desires. 



HOME DRYING 



of 



FRUITS and VEGETABLES 



Compiled and Edited 

By Edgar W. Cooley 

of the 
Agricultural Extension Department 



Note — All or any portion of this booklet may be 
reproduced by yiving proper credit to tlie publishers 



Published and Copyrighted 1918 by 
INTERNATIONAL HARVESTER COMPANY 

OF Nkw Jersey (Incukporatkd) 

AGRICULTURAL EXTENSION DEPARTMENT 

P. G. Hoi. DEN, Director 

HARVESTER BUILDING, CHICAGO 

>^. E. 498—8-1-18 






Advantages of Ho me Drying 

HOME drying can be done by anyone, any- 
where, without extra expense for fuel or 
equipment and with very Httle extra work. 

1. The process is simple — any boy or girl 
can make the equipment and do the 
drying. 

2. No extra fuel is required — the drying can 
be done with the same heat used in carry- 
ing on the ordinary household duties. 

3. Dried fruits and vegetables make whole- 
some food. 

4. Drying preserves the flavor of the 
product. 

5. Drying saves the product, saves storage 
space, saves transportation. The product 
is stored in ordinary paper sacks. 

6. To dry food products is to save them for 
food. It is therefore patriotic as well as 
good business. 



'ci.A5();{74;^ 



SEP 24 1918 



HOME DRYING 



At no other time was it so important to dry or can fruit 
or vegetables in the home as it is this year, as commercially 
canned products will be hard to obtain. In a special bulletin, 
"Food Conservation," recently issued by the United States 
Department of Agriculture, the following statement, of greatest 
interest to every family, is made: 

"We are informed 
by the U. S. Govern- 
ment that it has con- 
tracted for (35 per cent 
of the output of the 
commercial canners of 
the country, and that 
the Allies will prob- 
ably take over the 
other 35 per cent. 
This information 
should induce Ameri- 
can housewives to 
preserve vegetables 
which are plentiful in 
the summer, for winter 
consumption." 

This situation em- 
phasizes the fact that 
waste is bad man- 
agement; saving is 
profitable. Those who 
would provide them- 
selves with plenty of fruits and vegetables next winter at a min- 
imum cost, must eliminate waste now and can or dry the surplus. 




First bottle contains fresh peas; second bottle 

same peas dried; third bottle same peas after 

being restored 



We Can Save Everything 

There isn't anything grown in the garden or orchard that 
we cannot save in some way. It can be pickled, or dried, or 
canned. It can be buried in the ground or in sand or sawdust in 
the cellar, or it can be simply put in the cellar. 

The over-abundance produced in the summer should be 
the normal supply of the winter, and the individual family should 
conduct drying on a liberal scale. 

Winter buying of vegetables and fruits is exceedingly costly, 
as you pay for transportation, cold storage and commission mer- 



The process of home drying described in this bulletin was developed by 
H. S. Mobley of the Agricultural Extension Department, International Har- 
vester Company of N. J. (Inc.), and has been used and demonstrated by him 
during the past 15 years. 



ANY FOOD PRODUCT CAN BE DRIED 



chants' charges and profits. Summer is the time of lowest 
prices and summer is. therefore, the time to buy for winter use. 

Home diving or canning of vegetables enables us to save 
what othenvise would be wasted in the home garden. For ex- 
ample: When we gather peas or beans, we should pick all that 
ai'e in condition, and if the surplus is too small to maiket. we 
should dry or can it. 

Drying can be done at httle or no extra cost for fuel, if we 
utihze the heat used in other home work. 

Any one can dry fruits and vegetables. 

It is our duty to dry. can or preserve in some manner every- 
thing that would be wasted. 

Little Storage Space Required 

DrxTUg was generally done by our ancestors but has been 
little practiced in recent years. It is important and economical 
in every farm. town, village or city home. To the city dwellers 
it has the special advantage that a gieat deal can be stored in a 
small space and at httle or no expense. One hundred pounds of 
vegetable food can be reduced to 10 pounds by drying. 

Any Food Product Can Be Dried 

Many things are better canned than dried: others are better 
dried than canned. But if we cannot get cans or jars enough 
for canning there is scarcely any food product that cannot be 
dried in the home with no other equipment than what everj" 
family possesses or can easily make. 

Drying saves the product, saves storage space, saves trans- 
portation. Dried products can be shipped anywhere — -to hot 
or cold countries, to the trenches. They may be kept anywhere, 
so long as they are in air-tight containers and are out of the reach 
of rats or mice, and will keep as long as the an does not reach 
them. 

Anyone who will carefully follow the simple directions can 
successfully dry and save any product. When desired for food 




Three pounds of rhubarb are reduced to a few ounces by drying 



SPECIAL EQUIPMENT NOT NECESSARY 



all products can be partly restored, many of them to nearly 
their original condition. 

The housewife who takes vegetables fresh from the garden 
and follows directions, being careful not to use too much heat 
in drying, will find, when she restores the diied prrxluct, that 
she has preserved all the taste and nutrition originally contained 
in the green vegetables. 

Some of the points in drying cannot be explained — they can 
be learned only by doing the work yourself. But do not be 
confused or discouraged by this for the pnxess is very simple 
and it will be a matter of suiprise to you how easily it can be 
done and the different conditions overcome. 

The products that can be dried are almost innumerable. 
The Ust embraces ever>i;hing from the garden and orchard, 
including tomatoes, watermelons, and cantaloupes. It includes 
such highly perishable products as eggs, cream, cottage cheese 
and lean meats. 

Expensive Equipment Not Necessary 

The equipment for drying is as simple as the method. It 
consists of three frames such as any boy can make, any kind 
of a cook stove: a pot or pan or a tin bucket: a wire basket, or 
a flour sack, or even a piece of cheese cloth that can be fashioned 
into the shape of a bag by bringing the four corners together: 
a few pie pans, some dinner plates and an earthenware dish or 
jar. 

Each of the frames should be about 27 inches long. 14 inches 
wide and 1 ^ 2 inches deep. The sides and ends can be made of 
wood, and the bottom should be of galvanized window screen 
wire, fastened with double pointed tacks. The rack and harness 
shown in the cut were made by an eight-yeai" old boy and what 
a young boy can do. anyone can do. 

The heat from the stove goes up readily from the center and 
if the racks are too long, the product in the ends will not dry as 




Two pounds of cottage cheese before drjring; after drying weighs six ounces 



8 HOW TO MAKE A DRYING RACK 

rapidly as the rest. Just make the rack to fit the stove. 

We must keep the racks clean. If they are any wider than 
14 inches they cannot be placed in an ordinary dishpan. When 
you are through using the racks hang them on a nail in the pantry. 

How to Make a Drying Rack 

Get two pieces of small sized rope, or window weight cord, 
each six feet long. Tie the ends of each piece together, 
making two loops, each exactly 30 inches long. (Figure 2.) Place 
one loop around one end of the frame; the other loop around 
the other end (Figure 4). Bring the upper ends of the loops 
together and fasten them with a third loop, or doubled rope, 
sufficiently long to reach from a few feet above the stove to a 
firm hook in the ceiling (Figure 3). Near each end of a block of 
wood 8 inches long and 13^2 inches wide, bore a hole large enough 
to let the doubled rope pass through easily. Pass the end of 
the upright rope through one hole and shove the block down to 
the junction of the two loops (Figure 3) . Tie a knot in the upright 
rope to keep the lower end of the block from shpping up; then 
pass the double rope through the upper hole in the block (Figure 
1 ) . Place the upper end of the upright loop over the hook in the 
ceiling. 

The purpose of the block of wood is to make it easy to adjust 
the height of the frame. To raise the frame, pull the rope through 
the upper hole in the block until the desired height is reached, 
then fasten the frame in place by looping the "slack" of the rope 
around the upper end of the block as shown in Figure 5. 

Place two loops of rope, each about 20 inches long, around 
the suspended frame, one loop at each end, and let them hang 
down. In the lower ends of these loops, place the second frame 
and suspend the third frame from the second in the same manner 
as shown in cut on page 10. 

Three Frames Save Time and Fuel 

By using three frames the housewife will be able -to -save 
both time and fuel in drying a quantity of vegetables. For 
instance if she is drying peas, she can prepare enough to fill one 
f^rame and let them be drying while shelling, blanching and cold 
dipping another batch. When the second frame is spread with 
peas, those placed in the first frame will have been drying for 
about 25 minutes. This frame can then be raised until the 
second frame, suspended from it, is the same distance above the 
stove the first frame had been. When the third frame of peas 
are ready to dry, the second will have been drying about 25 minutes 
and the first about 50 minutes, but more slowly. Frames 1 
and 2 are again raised until No. 3 is suspended the right distance 
from the stove. 

When the peas in the third frame are sufficiently dried, those 
in the second frame, which have been drying for 25 minutes longer 



ROPE HARNESS FOR DRYING FRAME 




METHOD OF 
CONSTRUCT- 
ING ROPE HAR- 
NESS FOR DRY- 
ING FRAME. 

These five figures 
illustrate various 
steps described on 
page 8. Read direc- 
tions carefully and 
follow them and you 
will find it easy. 



10 



CIRCULATION OF AIR ESSENTIAL 



but the most of the time at a lower temperature, and those in 
tlie first frame, which have been drying 50 minutes longer but 
at a still lower temperature, will have been dried to about the 
same extent. All the frames can then be removed and emptied 
and the process begun over again. Never start the three racks 
to drying at the same time. 

In drying products no iron bound rule can be followed, as 
conditions depend upon the weather, the maturity of the product, 
the amount of moisture in the product, whether the products 
where gathered in the morning or in the afternoon, whether they 
are fresh or wilted, and whether they are large or small in size. 



Circulation of Air Important 

You must remember you can scarcely find two batches of 
vegetables and fruit exactly alike and this fact varies the time 

necessary to dry them. 
Much depends, also, 
upon the regularity 
with which the heat 
is applied. The main 
thing is to be sure 
there is enough air 
circulating or the 
vegetable will never 
get dry. The air must 
circulate freely. 

In using coal or 
wood for fuel, never 
take the lids oflP the 
stove. In using gas or 
coal oil, if there are 
lids on the stove re- 
move them and always 
keep the flame as low 
as possible. You will 
be surprised at how 
low the flame can be 
used. 

In drying any kind 
of products the same 
general process is 
followed, although the 
details may vary. 
But to maintain the 
original taste of the fruit or vegetable, drying should never 
be done at a higher temperature than 120 degrees Fahrenheit. 
All experiments have shown that if a greater heat is used, there 
is danger of burning the product and the delicate taste is sure to 
be destroyed. 




Method of suspending three drying frames 
with rope harness 



DON'T USE TOO MUCH HEAT 11 



Too Much Heat Injures Flavor 

Here is a simple test for determining whether the rack is 
too hot: Place the palm of your hand against the under side of 
the bottom of the rack. If you are inclined to jerk your hand 
away, the rack is too hot and it should be raised to a greater 
distance from the stove. Don't be afraid of using too little heat 
but always be afraid of using too much heat. 

Drying in the sun is all right but it takes too long. A product 
that will dry over a stove in three hours will require three days 
to dry in the sun. 

There is no rule by which to ascertain when products are 
thoroughly dried. Some think products when sufficiently dried 
will rattle when you lift them up, but this is not a safe test in 
all cases. The best way to judge is to fmd out by experience — 
by drying something until you think it is dry enough and then 
examining it every few days to see if it is molding. The cracker 
test is a fairly reliable one. Put a cracker in the bag for a few 
days when you put the product away. If the product is not 
dry enough, the cracker will be moist. But remember all tests 
fail. You must learn by trying and you will fmd it easy. There 
is little danger of your drying anything too much if you do not 
use too much heat, follow directions and use judgment. 

If you are called away from the kitchen for a considerable 
length of time and the article being dried is not yet dry, turn 
out the burner, put a cloth over the frame and leave it. When 
you return go on with the drying. Do the same way if you 
leave it overnight. The product should be covered with a cloth 
to keep moths and flies ofT. 

During the drying process all products will appear to stick 
to the rack, and the person doing the drying will be inclined to 
pull the product loose with the fingers. Some people fail for that 
reason. The product should be let alone until thoroughly dry, 
when it will come loose very readily. 

Brief directions for drying a number of different products 
follow and from these the housewife can determine how to dry 
any fruit or vegetable by following the method employed in 
drying products of like nature. 

Vegetables, like corn, beans, peas, cabbage, potatoes, carrots, 
and parsnips should be blanched. 

They are blanched by being placed in a wire basket, a flour 
sack or in a piece of cheese-cloth or towel, the ends of which have 
been twisted together to form a sack, and then placed in boiling 
water for about eight minutes. They must then be removed and 
cold-dipped by plunging them at once into cold water and letting 
them remain there one minute. 

Sweet corn should be blanched on the cob, then the kernels 
cut ofl" and spread to the depth of about one-quarter of an inch 
upon the bottom of the drying frame. 



DIRECTIONS FOR DRYING PRODUCTS 



13 



Carrots, parsnips and potatoes should be scraped and sliced 
before blanching, then carefully drained of moisture and placed in 
the drying frames. Only very tender cairots should be dried. 

Squash and pumpkins — Cut into inch slices, peel off rind, 
chop into pieces Y^ inch thick. Spread in rack and dry. 

Beans — In preparing and selecting product follow method 
employed in Cold Pack Canning. Never dry tough beans or 
beans with very much string on the pod. Break off tip ends, 
blanch, and dry whole, pods and all. If some pods are tough, 
do not throw them away. Hull them and dry the beans. 

Peas — HuU before blanching. Spread on rack to dry. 

In drying peas you will have some little peas and some big 
ones. The little ones will shrivel up: the big ones won't. Sort 
the peas. Put the big ones in one tray and the little ones in 
another tray. Natur- 
ally the smaller the 
thing, the quicker it 
will dry. Five quarts 
of peas in the pod will 
be sufficient, when 
they are hulled, to fill 
a frame. 

Cabbage can be 
dried but it is better 
to preserve it in the 
form of kraut. 

The process to be 
observed in drying 
other vegetables and 
fruits follows: 

Beets — Do not 
blanch as blanching 
causes them to bleed 
and they lose some 
of their nutritive value. They should be peeled, washed, sliced, 
and laid in the frame to dry. 

Rhubarb — Do not blanch. Wash, drain, slice in small 
pieces and dry. Rhubarb does not need to be peeled if it is 
tender. In vegetables, apples, and peaches, the mineral salt 
and most of the nutrition are next to the peeling and if we peel 
them we destroy some of these qualities. 

Greens — Do not blanch. Wash, drain off moisture and dry 
whole. The only exception to this is that Swiss Chard or any other 
greens having a thick stem, should be cut up into half-inch pieces. 

Asparagus — Cut off all that portion that would be tough 
when cooked. Cut the remainder into Yi or %-inch lengths and 
dry without blanching. 




Pint of cream in original state and the quantity 
in dried form 



14 DRYING CREAM, COTTAGE CHEESE AND MEATS 

Tomatoes — Select firm and ripe, not watery fruit. Wash, 
slice, lay in rack and dry. 

Plums — ^\Vash, remove pit, cut into quarters, spread in rack. 

Cherries — Wash, remove pit, dry whole. 

Strawberries — Spread in racks and allow to remain until no 
moisture comes from the berry when it is mashed between the 
fingers. Large berries may be cut in two. Dry all other 
berries in same manner. 

Wild fruits — Use same process as in drying cultivated fruits. 
Persimmons, figs and the old "Possum Apple" can also be 
dried. 

Miscellaneous Products 

The process of drying cream, cottage cheese, eggs and meats 
is equally simple. 

Cream — Cover the bottom of a pie pan to the depth of about 
a quarter of an inch with the cream; set in rack and dry about 
eight horns or until you can see the oily cream is free of all water. 

Cottage cheese — Cover the bottom of the rack with cheese 
cloth; spread the cottage cheese on the cloth to the depth of 
about a quaiter of an inch; dry for about four hours, or until 
the cheese becomes yellowish £md grainy. 

Eggs — Break the eggs into a crock or dish and beat until 
the whites and yolks are thoroughly mixed; pour into pie-pans 
to the depth of a quarter of an inch. Set pans in rack and let 
dry until egg forms a thick paste. Run paste through a meat 
chopper and grind it to a putty-like powder. Put the powder 
back into the pie-tins and chy for about an hour. 

Meat — Any kind of lean meat — not fat meat — can be dried. 
Cut up the meat and grind it in a meat chopper; spread on a 
piece of cheese-cloth and place in rack to dry. 

All products, if properly dried, will keep indefinitely if placed 
in air-tight containers, which need not be sterilized. Glass jars 
or bottles, should be thoroughly washed. 

Vegetables and fruit, except watermelon, can be put away 
in paper bags that have been made absolutely air-tight by an 
application of paraffin. 

Cut up two ounces of paraffin and dissolve it overnight in 
eight ounces of gasohne. With a small paint brush cover the 
bags all over on the outside, with the paraffin. Let the bags dry 
for two days in the open air before using. 

Place in Sacks 

Put in each sack enough of the dried product for two meals 
for your family ; tie up sack so it will be air-tight as shown in cut. 
Hang up anywhere or put on shelf out of the way of rats and 
mice. 



HOW TO STORE DRIED PRODUCTS 



15 



The inexperienced housewife putting dried products away in 
bags, should examine them every three or four days for about 
two weeks, or until she knows they are keeping. If any mold 
shows, the product should be immediately spread in the rack 
and dried some more. 

Eggs, cream, meat and watermelon should be put away in 
glass, never in paper. Use four or five-ounce wide-mouth bottles 
and keep tightly corked. Put cottage cheese away in paper bag. 

It is not safe to beheve that when products are put away in 
glass, moisture will show on the glass if they are not thoroughly 
dry. The moisture may be caused by other things. 

To restore dried products it is well to remember that the 
longer the article has been dried, the longer it should be soaked. 
A good method is to spread product on a level pan or plate and 
barely cover with water. Once soaked until they have been 
restored to about their original condition, dried vegetables and 
fruit can be cooked in about the same manner as though they 
were fresh. Try cooking in the same water in which they were 
soaked, with a little additional water added. Also try cooking 
in fresh water and use the method which the better suits your 
taste. 

Most dried vegetables should be cooked rather slowly. Try 
cooking both ways — slowly and rapidly — and decide the way 
you like better. 

Follow no set rule. Rather take an interest in your work, use 
your judgment and acquire skill in finding a method of your own. 

To Restore Products 

The best process of restoring various products is as follows, 
it being understood that the relative amounts of water and prod- 
uct given here are only approximate and will vary according to 




Five quarts of strawberries before and after drying 



16 COOK DRIED VEGETABLES SLOWLY 

conditions. Observation and judgment will easily determine 
the amount of water needed in each case. 

Snap-beans — Soak from eight to 12 hours in 10 pints of 
water to one pint of dried product. 

Beets — Soak two hours in two pints of water to one pint of 
product. 

Corn — Soak from two to four hours in two pints of water 
to one pint of product. If soaked longer than four hours keep 
product very cool as there is danger of its souring. 

Irish and sweet potatoes — Soak from six to eight hours in 
eight pints of water to one pint of product. 

Rhubarb — Soak from six to eight hours in 12 pints of water 
to one pint of product. 

Spinach and other greens — Cook slowly without soaking, 
or soak two to six hours. Try both methods and follow the one 
that suits you better. 

Okra— Soak until soft. 

Onions — Cook slowly without soaking. 

Carrots — Cook slowly. No soaking necessary. 

Parsnips — Soak two to four hours, using two parts of water 
to one of product. 

Squash or pumpkin — Soak eight to 12 hours in 10 parts of 
water to one of product. 

Turnips — Use eight parts of water to one part of product. 
Bring slowly to boiling point, boil about 20 minutes. 

Cherries — Soak six to eight hours in four parts of water 
to one part of product. 

Strawberries, blackberries, raspberries, etc. — Soak four 
to five hours in six parts of water to one part of dried product. 




Half dozen eggs before and after drying 



RESTORE BY ADDING WATER 17 

Eggs — Put in earthen vessel, cover with water, but not 
enough to make product float: let stand over night. Can be used 
in any manner in which eggs are used, except for poaching, boiling, 
or in any cooking where the white and yolk are used separately. 

Cottage cheese — Cover flat pan 3^ inch deep with product 
and barely cover with water. Let it stand two hours. Do not 
use milk to restore it as it is only the water that has been evapor- 
ated. 

Cream — Can be used in its dried form for cooking and sea- 
soning. 



The Visual Method of Instruction 

The Big Idea in Education Characterized in 
I H C Lecture Charts and Lantern Slides 
SIMPLE— LOGICAL— IMPRESSIVE-PRACTICAL 

USED EVERYWHERE —In Community and Home — 
Rural School and College — On the Farm and In the Factory 
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from Chicago and return, and report all meetings at the end of each week 

CHARTS OR SUDES FURNISHED ON THE FOLLOWING SUBJECTS: 

8. Weeds Mean Waste. 

9. Home Economics and Sanitation. 

10. Fight the Fly. 

1 1. Great ForwrardMovemert in Education. 

12. Diversified Farming for the Souili. 

13. Home Canning. 

14. Development of Agriculture — 
(No. 14 in LaiuerQ Slides only.) 



1. Com is King 

2. Alfalfa on Every Farm. 

3. A Fertile Soil Means a Prosperous People. 

4. Live Stock on Every Feirm. 

5. Dairying. 

6. Greater Profit from the Oat Crop. 

7. Make More from Your Farm Poultry. 



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Sets contain from ten to fifteen 
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Lecture Books Furnished 

For the information and direction 
of lecturers, each set contains an 
illustrated lecture book outlining in 
brief form the story of each chart 
or slide. 



:.|LF4 BAl.AVvL'S 




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Circuits formed to reduce express charges. Write for plan. 
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CHICAGO 



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